Fall, Dessert, Pumpkin (Print Version)
# Ingredients:
01 -
¾ cup pumpkin puree.
02 -
1 cup regular or plant-based milk.
03 -
¼ cup melted regular or vegan butter.
04 -
1 cup cane sugar.
05 -
1 teaspoon vanilla extract.
06 -
1 ½ teaspoon pumpkin pie spices.
07 -
1 teaspoon baking soda.
08 -
1 ½ teaspoon baking powder.
09 -
2 cups regular or gluten-free all-purpose flour.
10 -
½ cup cane sugar (for topping).
11 -
2 teaspoons cinnamon (for topping).
12 -
3 tablespoons maple syrup (for dipping sauce).
13 -
1 tablespoon melted regular or vegan butter (for dipping sauce).
# Instructions:
01 -
Preheat the oven to 350°F. Grease silicone donut hole molds with non-stick spray.
02 -
In a large mixing bowl, combine the pumpkin puree, milk, melted butter, sugar, vanilla, pumpkin pie spice, baking powder, and baking soda. Mix well.
03 -
Add the flour to the wet ingredients, mixing until a smooth pumpkin batter is formed.
04 -
Spoon the batter into the donut hole molds, filling about 50 molds. Bake for 20-25 minutes or until fully cooked.
05 -
While the donut holes are baking, mix together the cinnamon and sugar for the topping.
06 -
Once baked, carefully toss the warm donut holes in the cinnamon sugar mixture.
07 -
For the optional maple butter dipping sauce, mix the maple syrup and melted butter together. Serve warm with the donut holes.
# Notes:
01 -
These donut holes are best served warm but can also be stored in an airtight container for up to 2 days.
02 -
The maple butter dipping sauce adds an extra layer of sweetness, perfect for special occasions.